What is it like to have someone in your family who is a chef?

If someone in the family is a chef, then they must be able to eat a particularly delicious meal every day, and then feel very happy. After all, food is the most exciting.

There is a chef at home, and he can eat whatever he wants every day, and his meals will be balanced every day, so that he will not gain weight and be healthy, and he will be satisfied.

I can eat delicious meals every day, and every time my relatives come to the house, I will let him cook the food, and the relatives are full of praise for the food I cook.

There are people in the family who are cooks, and every time there is a guest in the house, you will know the benefits, don't worry, you don't have to worry about the food and drink.

Every day, there are delicious meals with all the color and flavor, and every day I feel like I have gone to a restaurant, and I am very happy.

My dad is a chef, and it's a very, very refreshing treat to be able to eat different dishes every day.

My grandfather and my brother-in-law's mom were cooks and wouldn't let me cook every time they ate at home. Every time I cook, I will be disgusted by them, and eating at home is like eating in a restaurant, delicious.

That is, whether it is a daily meal or a New Year's holiday, family gatherings will not worry about what to eat, because it has been prepared for a long time.

It is a very happy thing that someone in the family is a chef, because if you can eat delicious meals every day, you will become very appetizing every day.

I used to be a chef for ten years, and I just scraped off the grease on my trouser leg with a kitchen knife after eight hours of continuous grocery shopping, chopping, and preparing cold dishes in the morning, and two and a half hours of high-intensity cooking in the afternoon.

In the kitchen, Dongpo meat is still stewed, braised large intestines, and the alarm clock on the mobile phone is pointed to four o'clock to maintain physical strength, and the next round of five-hour war is still waiting for the future.

Therefore, the chef is still a service staff who accepts opinions unconditionally, working hard and angry, and there are endless days off, and the salary is not up to average.

The first time I felt that I couldn't eat, it was not because I wasn't hungry, but because my stomach was empty, and my facial features were saturated with oil, gas and temperature.

Let's talk about the benefits of the chef, other people's food needs to cost money, and the chef's food can also charge other people's money, tasting is the most basic way to ensure the dishes.

So the ingredients that have not been eaten before, no matter the **, you will taste it for the first time, pangolins, cobras, wild deer, horseshoe crabs, etc. I don't know how much I have eaten more than 20 years ago; Don't eat geoduck, abalone, sea cucumber, yellow croaker belly after eating; Hairy crabs, red paste crabs, blue crabs, and king crabs are just like home-cooked dishes.

In fact, the chef didn't want to eat these at all, a plate of stir-fried chicken hairy vegetables, a bowl of mustard soup, is better than all the deliciousness.

Talking about what kind of experience it is to be a chef, or in your own kitchen, do what you want to cook, pay for the ingredients that everyone likes, and watch your family enjoy happily, and the bottom of the smooth Lasong branch plate, that is considered to be satisfied.

As a person who has been interested in anything related to food since he was a child, he entered the industry at a young age, from the internship he found during the holidays to the later decided to do it in this industry, and it has been five or six years since he walked through a few kitchens, and he is relatively lucky, from the beginning of the four-star hotel to the current five-star hotel, and it is also a restaurant with a Michelin star, and is also quite favored by the chef, ready to move up to the second kitchen. It's not hard to say that this way is fake. It's really hard to endure a lot of hardship, especially at the beginning, it's common for the master to bully and bully you, but when you become the master, you don't have to be so tired.

How to say, if you don't really like this industry just to make money, then working long hours every day, overtime at every turn will make you want to give up, but if you have your own goals, you can go step by step and persevere.

I am a chef who has been a chef for 6 years.

As mentioned earlier, the guests said that there was very little food, because the chefs of the kitchen were basically in the back kitchen, and it was difficult to get in touch with the customers.

Let's start with the profession of chef.

1.The threshold is very low, the personnel are uneven, and they are basically mixed food.

2.Eat with craftsmanship, so we must continue to improve our craftsmanship and learn the strengths of others. But many times, there is no master and apprentice to pass it on, and they basically don't share their secret recipes.

3.The circle is small, and the contact is nothing more than peers and waiters, which has limitations.

4.The job is unstable, the wind in the catering industry is becoming fast, and the work location changes frequently.

5.There is a ceiling on salary, and the reason for this is that the threshold for chefs is low, and to a certain extent, they can only change careers, open a store or manage.

6.Irregular diet, long working hours, no holidays, no welfare, poor working environment, Western food is better than Chinese food in terms of environment.

7.Connections are very important, and they basically determine how high a chef goes. This is basically the current state of the chef industry.

Personally, let's take a look.

Jobs change frequently, but it's easy to find a job. Looking for a job is recommended by basic acquaintances, so it is very important to be a person. Eat and drink well, industry characteristics. Eat and live, so the basic net earning.

In the end, most chefs are good bets** from the Internet).

It used to be very good, but now it's not easy to find a daughter-in-law in this industry, the salary is okay, you can't accompany your family on holidays, and you can't take a break from fighting.

The first is to work with natural foods, the second is to earn the money you need, and the third is to train apprentices how to make dishes better.

01 Love cooking.

Interest is the best teacher, if you love cooking and enjoy the process of cooking, then go for it. If you are interested in supporting, you will be more motivated to learn, and you will be very happy to learn.

02 Talented.

Cooking is a profession that pays attention to talent, if you are sensitive to taste and have a talent for cooking, then you are the most suitable person to be a chef, talent will make it easier for you to learn, and it can also make you go further.

03 Opened a restaurant at home.

Some people have a restaurant at home, and after learning the arts, they can go home and inherit the family business. Such a person is very suitable for being a chef, firstly, he does not have to worry about employment, and secondly, he can carry forward the existing family business.

04 Be patient.

Being a chef is a very test of patience, and only people who are quiet and not impetuous, can really make good dishes. So if you're a patient and refined person, you're a chef.

1.Service and creativity are unified.

The product of the chef's labor, the dish, is sold to people to enjoy, and it is the main purpose of the chef's labor to provide customers with exquisite food. Therefore, it has the characteristics of a commercial service. This characteristic requires a chef to have a good moral character of serving the people wholeheartedly, an attitude of putting the interests of customers first, and a spirit of sacrifice that is willing to give.

While the chef provides services to consumers, he must do everything possible to win economic efficiency for his own business, accumulate funds for national construction, and increase wealth. This is to require chefs to win customers through high-quality service, and to add more benefits to the enterprise by increasing production and saving, which are contradictory, but more unified.

2.Technicality, science, and artistry are unified.

Cooking is a skill.

Chef labor is mainly manual and technical work. From the identification of raw materials to the initial processing, from manual cutting to mastering the heat and seasoning, it is its specific technical requirements and operational difficulties. In addition to technical elements, cooking is a science, an art in which food is modeled as its main form of expression.

It is the organic unity of all three. The labor process of the chef is essentially the process of organically combining these three.

3.Manual work is unified with mental work.

Chef labor is a technical work based on manual operation, and this kind of labor is mainly manifested in manual labor when it is carried out concretely. Even, sometimes manifested as heavy physical labor. For example, the primary processing of some raw materials and the turning of the pot on the stove.

However, chef labor is not simply manual labor, but a kind of labor that includes a lot of labor. Especially with the scientific and standardized requirements of cooking, the proportion of mental work in chef labor is increasing. For example, the design of the banquet, the conception of the feast, the determination of the nutritional and hygienic indicators of the dishes, and the shape of the dishes, etc., all embody more complex mental work.

4.A chef is not just a chef, he is an artist who enjoys life and is considerate. Therefore, the other half of the chef is exceptionally happy.

1. Have a healthy and strong body;

2. It is necessary to have a firm heart and firmly believe that you will be able to learn and succeed!

3. To have a good professional quality, what you make is imported food, and other people's health is in your hands, so you must not be a little sloppy!

4. Learn a very simple nutritional combination formula to maximize the nutrition of the dish!

1.If you love cooking and enjoy the process of cooking, then become a chef. If you are interested in supporting, you will be more motivated to learn and you will be happy to learn.

2.Gifted chefs are a profession that requires talent, and if you have a sensitive sense of taste and a flair for cooking, then you are the best fit to be a chef.

3.Some people who run a restaurant at home have a restaurant at home, and they can go home to inherit the family business after learning art. Such a person is very suitable for cooking.

A person who loves life can become a qualified chef, because the food cooked with "love" is the most delicious food in the world.

People who can bear hardships and stand hard work and do things carefully.

1. Correct the mentality, choose this line of work to do it steadfastly, pay attention to the artistic conception of cooking, if you don't like this profession with a burden to cook, your bad mood will be reflected in the dish, which is a taboo. Remember not to look down on yourself and not to look down on the chef.

2. You can use it anywhere with hard work.

3, worship a clear master, you will have to rely on him for half of the road in the future, you must have a good relationship with the master, you must be able to come to the point, usually smoke and drink diligently, cooking must have a master to bring, an old chef has many of his own secrets, how to please him to dig out and pass on to you to study yourself.

4. Professional ethics, no professional ethics will never enter the stream.

Find your talent.

Engraving is just a technique, not all chefs have to make dishes with carving.

People who like to eat, like to do it themselves, and have very sensitive taste buds, like to study what they eat, like to taste and make different foods, and have a strong sense of responsibility, such people will make good dishes, and they can also create different dishes, and the materials used will be fresh and guaranteed. It should be said that he is a very successful chef.

Being a chef is hard and easy.

For example, if the carving is not quiet, the hands are not stable, you can carve it a day, practice turning the spoon, take a big pot with 2 catties of sand in it, and the arm strength is not enough.

If it's simple, just make a food stall and stir-fry vegetables, and the guests can drink some wine and what the food tastes like, they can't eat at all, they only know how to eat and press wine.

Learning to stir-fry is very simple, remember the order of the seasonings, and if the order is wrong, the taste of the whole dish will change, you can say that it is innovative (haha).

First of all, if you want to work in an industry, you need to be interested in that profession, so anyone who is interested in the chef industry can become a chef. Here's an introduction to the chef:

A cook is a person who takes cooking as his profession and cooks dishes as his main job. The profession of chef has been around for a long time, and there have been full-time cooks since about the time of slave society. In the old days, people called chefs "fireman", "cook", "cabinetkeeper", etc., and they were people who took cooking as their profession and cooked dishes as their main job.

In modern society, most chefs work in restaurants, restaurants, and other places that serve publicly. With the continuous improvement of the material civilization of society, the chef profession is also developing, and the team of full-time chefs is constantly expanding. At the beginning of the 21st century, the world's chef team has grown to tens of millions of people, and China is known as a culinary kingdom, with the largest number of chefs.

It depends on what cuisine you study.

Because there are already eight major cuisines in Chinese cuisine alone, different cuisines have different requirements for chefs.

Not to mention Japanese, French, Korean, Thai, ......Different cuisines have different entry points and requirements.

But any chef requires 1) knife skills 2) fire control 3) sensitivity to taste, if you really want to learn how to cook seafood, Hokkaido, Japan, and the coast of China.

Those who are interested, hard-working, and passionate about this industry, can continue to do it. Choose a school, or choose a professional school, and do more field trips.

Be very attentive and cook with heart; Industrious, after all, even if a chef is successful, he still has to work; Sensitive sense of taste and strong aesthetic sense; The key is to be attentive, not to find a job to make a living.

OK. There are no requirements to be a chef, you just like the industry.

First, you should be more interested in food.

Second, we must be able to bear hardships and stand hard work.

Third, it is necessary to have a good sense of taste and vision, so as to be able to achieve the right color, aroma, and taste.

Chefs don't rely on eating to experience, they rely on craftsmanship, and if you learn well, you will naturally be powerful, and it is a blessing for brothers to be able to eat!!